White Wine Braised Short Ribs with Buttered Mushroom Cream Sauce.
Keeping it cozy but fancy…ish with White Wine Braised Short Ribs with Buttered Mushroom Cream Sauce. Slow-cooked short ribs in white wine with fresh herbs. Topped with a creamy French-inspired mushroom sauce made using herbs, Dijon mustard, and parmesan cheese. Serve over a bed of creamy mashed potatoes, polenta, or buttered noodles and you’ll have the perfect dinner for a cold night in. Bonus? You can also make this in the Instant Pot or on the stove-top. An easy, hands-off dinner that’s so delicious…the perfect cozy holiday meal!
Do you have go-to holiday recipes? For me, one of my favorite holiday dinners to serve is slow-braised short ribs. I often make these red wine braised short ribs when all of the family arrives for Christmas. They’re simple and everyone loves the recipe. This Christmas however, I wanted to switch things up a little and create a completely different short rib dinner. Enter these French-inspired short ribs. Made with plenty of white wine and the most delicious, incredibly creamy (plus oh so buttery) mushroom cream sauce.
I was inspired by my French wine and mustard chicken to create this dinner. Everyone LOVES that recipe so much, but I wondered how the same flavors would pair with a heartier short rib. It sounded pretty delicious to me so I gave it a try. I quickly realized I had just created one of my better recipes of the year. Yes, that is bold, but these short ribs are SO GOOD.
But let’s be honest, what’s not to love about short ribs that have been slowly cooking in white wine all day long? And when served with a creamy, buttery mushroom sauce, well that’s complete comfort food and it’s completely delicious!
Here are all the details.
As with most crockpot recipes, this recipe is pretty simple…toss everything together and forget about it!
Start with the short ribs, as they need a low and slow cook time. I prefer to sear my meat before adding it to the crockpot. Searing the meat gives it a nice coloring and adds additional flavor. But if this step is too time-consuming for you, you can easily skip it. Once the short ribs are in the crockpot add a good amount of white wine, onions, garlic, and herbs. Cook low and slow, ideally all day long. The beauty of crockpot recipes is that they are so hands-off. I love that this can be cooking away while I’m busy doing whatever needs to be done…say wrapping gifts.
As the short ribs cook, your kitchen will be filled with cozy smells. Ideally, these ribs are best when given plenty of time to cook. So if you can, start cooking the ribs in the morning. My little tip for busy days? Sear the ribs the night before, add everything to the crockpot insert, then keep in the fridge overnight. In the morning, start the slow cooker, place the insert in, and come home to dinner. Easy. Easy.
The ribs come out tender and falling off the bone. They’ll almost melt in your mouth, and yes, it’s truly delicious.
PS. If you don’t have a crockpot, I’ve also given Instant Pot and oven directions too! I want to make sure everyone can make these delicious short ribs!
A little before you’re ready to eat, make the buttered mushroom cream sauce. Yes, I know, sauce kind of defeats the “make it all in the crockpot” idea, but trust me, this buttery, herby mushroom cream sauce is worth every last bit of extra effort. And really, it’s a very easy sauce to put together. You can even make it ahead of time and simply warm it up before serving.
Start with the mushrooms. I love using a mix of wild mushrooms and cooking them with butter plus plenty of fresh herbs. As the mushrooms slowly cook, the butter browns and the herbs become crisp, infusing the butter with delicious flavor. Once the mushrooms have caramelized, add a splash of white wine, a touch of cream, Dijon mustard (the key to this French-inspired sauce), and parmesan cheese. Simmer a few minutes until the sauce thickens, and that’s it.
This sauce only takes fifteen or so minutes to throw together. It makes for an incredible dinner that’s nothing but hearty, warming, and extra cozy…
Just what all December recipes should be.
For serving…
I’d recommend a side of creamy mashed potatoes or polenta. I always find short ribs to pair best with something creamy. I made the instant pot mashed potato recipe from the Half Baked Harvest Super Simple cookbook, but my creamy herbed mashed potatoes would be equally delicious. Or try some rosemary polenta. Either will be great!
I’d also serve up some crusty bread and a bright salad too. This arugula salad is my current go-to when it comes to side salads.
Usually, I’ll serve beef tenderloin on Christmas Eve, but this year it’s going to be these white wine braised short ribs. I’m already excited about the fact that I don’t have to worry about under or over cooking the beef, slicing it, and figuring out how to keep it warm. With this recipe, I can leave the short ribs in the crockpot, and the cream sauce on the stove, allowing everyone to help themselves.
It’s as no-fuss as it can get. Perfect for busy holiday dinners…especially ones full of hungry brothers who love a meat and potatoes dinner more than anything in the world.
This will make their Christmas Eve.
If you make these white wine braised short ribs with buttered mushroom cream sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
White Wine Braised Short Ribs with Buttered Mushroom Cream Sauce.
An easy, hands-off dinner that's so delicious...the perfect cozy holiday meal!
Ingredients
- 5 pounds bone-in beef short ribs
- kosher salt and black pepper
- 2 medium yellow onion, thinly sliced
- 4 cloves garlic, smashed
- 2 cups dry white wine, such as Pinot Grigio or Sauvignon Blanc (alternately, you can use apple cider)
- 1 1/2 cups low sodium chicken broth
- 4 sprigs fresh thyme + 1 tablespoon thyme leaves
- 2 bay leaves
- 6 tablespoons salted butter
- 2 pounds mixed mushrooms, roughly torn
- 1 tablespoon fresh chopped sage
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 1/3 cup grated parmesan
- kosher salt and black pepper
- 1 pinch crushed red pepper flakes
- mashed potatoes, for serving
Instructions
Slow Cooker
-
1. Season the short ribs with salt and pepper. Heat a large oven safe skillet over high heat, sear the ribs on both sides. Remove the ribs and transfer to the slow cooker.
2. To the slow cooker, add the onions, garlic, 1 1/2 cups wine, broth, thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours or high for 5-6 hours. Remove the garlic, thyme, and bay leaves.
3. Before serving, make the sauce. Melt the butter in a skillet set over medium high heat. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes. Add the sage and 1 tablespoon thyme, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Remove the mushrooms from the skillet to a plate.
4. Add the remaining 1/2 cup wine and scrape up any browned bits off the pan. Simmer 3-5 minutes or until the wine has reduced by about 1/3. Slowly pour in the cream and mustard. Bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper and crushed red pepper. Stir in the mushrooms.
5. Serve the ribs over a bed of mashed potatoes and pour the cream sauce overtop. Enjoy!
Instant Pot
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1. Season the short ribs with salt and pepper. Heat a large skillet over high heat, sear the ribs on both sides. Remove the ribs and transfer to the instant pot.
2. To the instant pot, add the onions, garlic, 1 1/2 cups wine, broth, thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on high pressure for 40 minutes.
3. Once done cooking, use the natural or quick release function. Finish as directed above from step 3 on.
Oven
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1. Preheat the oven to 325 degrees F.
2. Season the short ribs with salt and pepper. Heat a large oven safe pot over high heat, sear the ribs on both sides. Remove the ribs to a plate. Add the onions and cook 5 minutes or until the onions begin to caramelize. Add back the short ribs. Add the garlic, 1 1/2 cups wine, broth, thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.
3. Finish as directed above from step 3 on.
Recipe Notes
To Make the Mushrooms Sauce Ahead: Complete the sauce recipe fully. Allow to cool, then transfer to a glass storage container and keep in the fridge for up to 3 days. When ready to serve, spoon the sauce into a large skillet and gently warm over medium-low heat until the sauce is steaming, 5-8 minutes. If the sauce thickens up, add additional cream to thin. Taste and season as needed with salt and pepper.
Our Favorite Recipes
Slice n’ Bake Chocolate Covered Peanut Butter Cookies.
Yum! These would make a perfect meal for Christmas Eve dinner!
Paige
http://thehappyflammily.com
Thank you Paige! I hope these turn out amazing for you! xTieghan
Hi Tieghan, This recipe looks wonderful! I am definitely going to try it this weekend. I wanted to ask, you mention to add wine to the short ribs while they’re cooking and then wine again when you make the sauce. Is it one cup of wine for each? Maybe I missed it but I didn’t see the exact amount to use.
I have made both of your coq au vin with red wine sauce recipes, with chicken and the ground turkey meatballs, and they were a huge hit. Thank you so much for such awesome recipes! You have really upped the excellence of my dinners!
Hi Colleen, so sorry for the confusion, you need 1 1/2 cups wine for the ribs and 1/2 cup wine for the sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Hi, For the wine.. Is it two cups for each (crockpot and sauce) or is the two cups split between the two? thanks!
Hi Kim, so sorry for the confusion, you need 1 1/2 cups wine for the ribs and 1/2 cup wine for the sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Such an amazing dish. The mushroom cream sauce looks amazing ?
Thank you so much Arpita! xTieghan
This looks awesome but my wife and kids are afraid of mushrooms. Could I make the sauce without them? Or replace them with something like potatoes or tofu?
Hey Andrew! You can omit the mushrooms completely from the sauce or swap them with a vegetable like spinach, broccoli, or kale. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Perfect holiday dinner. Love short ribs.
Thank you Joyce! xTieghan
There is no measurement amount in your list of ingredients for the Parmesan cheese….
Hi Darci, you need 1/3 cup parmesan. So sorry about that. Recipe is fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Where do you find short ribs? I can’t seem to find them at the local grocery stores. Is there another type of rib to substitute?
HI! I usually buy mine from Whole Foods. If you can find, I would recommend a chuck roast/pot roast. That will be great too! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
OMG this is perfection on a plate! I think I would like to make this for Christmas dinner…but I don’t know of I can wait that long!
I saw on a previous post that another reader had a birthday on December 3rd, and her husband got her the Super Simple cookbook. My birthday was yesterday, and my boyfriend got the book for me as well! I finally have it in my hands!!! It’s absolutely gorgeous, great work. I want to make everything in it!
Haha I am so glad you like this recipe! I would totally try it before! Its so good!! Also, so glad you have the book!! Have you tried anything? xTieghan
You have a knack for making recipes that are no-fuss yet absolutely gorgeous. These look delicious yet you’ve made them attainable.
You are too kind! I am so glad you have been enjoying my recipes Sarah! Thank you! xTieghan
I’m also curious how the wine is split between the crockpot and gravy? I want to make this tomorrow for dinner! Thanks in advance!
Hi Cheryl! So sorry for the confusion, you need 1 1/2 cups wine for the ribs and 1/2 cup wine for the sauce. Recipe is fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Please answer the question about the wine. You mention 2 cups of wine, but you don’t find out it’s divided until you read the recipe. Is it a cup in the crock pot and a cup to deglaze? What’s the divide. I think this is an important enough question to answer.
Hi Jan! So sorry for the confusion, you need 1 1/2 cups wine for the ribs and 1/2 cup wine for the sauce. Recipe is fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
It makes sense that the wine would be divided with the slow cooker version, since part of the recipe is prepared in the slow cooker, and part in a skillet.
Using half of the wine in the slow cooker, and the other half in the skillet for the de-glazing and reduction of the sauce would certainly work.
Thank you Aline! xTieghan
I substituted zucchini and yellow squash for the mushrooms. It was delicious!
I am so glad you enjoyed this Elli! Thank you so much! xTieghan
@Tieghan (For some reason my browser won’t allow me to reply in the thread)…I haven’t tried anything yet! I have been diligently looking through the book though, and look forward to experimenting with some of the recipes over the holiday break. I will let you know when I try something! 🙂
Please do! I hope you love all that you try! Thank you!! xTieghan
How much wine do you add to the sauce? I have already added the 2 cups to the crock pot?
HI! You should use 1/2 cup. Recipe fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Agree…wine instructions are missing something…how much for sauce. How much for braising.
Hi Liz! You need 1/2 cup. Recipe is fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Tieghan – can you please answer the question about the wine? Thank you 🙂
Hi Paula! You need 1/2 cup. recipe is fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Tieghan
The Day this post came out I decided I was going to make it due to the fact that I don’t care for short ribs with red wine. I usually don’t post about recipes tried but I had to post about this one it was excellent. I’m not a wine drinker so therefore recipes made with red wine do not intrigue me to try. I have your first cookbook and have also made your chicken with wild rice dish which is very good.
My only question on this recipe is about the white wine: I had used the 2 cups in the short rib mixture and then when I went to make the mushroom sauce and realized it needed wine also, I just went ahead and just finished the bottle and it turned out fine.
Was the wine meant to be split between the 2?
HI!! You need 1/2 cup of wine for the sauce. Recipe is fixed. Please let me know if you have any other questions. I am SO HAPPY you love this recipe! Thank you and happy holidays! xTieghan
Can I just simmer this in a dutch oven on my gas stove?
Hi Alida! Sure, that will work great! I would simmer on low for at least 3 hours. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Can I just simmer this in a dutch oven on my gas stove?
Made this tonight, instead of short ribs I used beef stew cubes. Made it in the instant pot and it turned out wonderful! Great flavors. Will make it again and will share the recipe with friends. Thanks!
Amazing! Thank you so much for trying it Annemarie! xTieghan
We made this over the weekend and it was soo good! My husbands’ words were “absolutely phenomenal… wow”! I love the accent the dijon mustard brings. We followed the dutch oven directions and added all of the wine and chicken stock first. When there was about 40 minutes cooking time left we added the cream, dijon, chopped mushrooms and parmesan to the covered dutch oven. It turned out wonderful! Thank you Tieghan for your amazing recipes!
That is so amazing to hear! Thank you so much for trying this Julie! xTieghan
The link for the arugula salad isn’t working! Could you re-link? I checked it out last night and it looked awesome and simple.
The braised short ribs are on the menu for our Christmas dinner! We made the beef tenderloin last year and to was AMAZING. Excited to try these!
Thanks!
Thank you so much Erin! I am so glad this turned out so well for you! xTieghan
We made this! We used the leftover sauce for a pasta sauce and cut up the ribs for hash. Everything was sooooo delicious, thank you for the recipe!
That is so amazing! Thank you so much for trying this Jamie! xTieghan
Making this recipe! My grocery store only had boneless meat is that ok? Does this change the recipe at all? Thank you!!
HI! I am sure the boneless ribs will be great. I would cook them 1 hour less to ensure they do not dry out on you. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan
Do you add oil to the pan before searing the ribs?
HI! I find my ribs usually have enough fat on them that I do not need to use oil when searing. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
This was a hit at our holiday party! We will definitely be making this again!
That is amazing! Thank you so much Tarris! xTieghan
Wowza! The idea of cooking beef in white wine, rather than red, was new to me – but this was fantastic! I did use a chuck roast (because I wasn’t 100% sold on the white wine thing and it was way cheaper than short ribs, lol) and it is delicious.
The only time I deviated from the directions was leaving the mushrooms in my cast iron skillet the whole time while I finished the sauce in the same pan (rather than removing them while I made the sauce and putting them back in.)
I would make this for company for sure!
I am really glad you enjoyed this so much Bethany! Thank you so much! xTieghan
Amazing recipe, super easy and great result!
Thank you so much! xTieghan
Delicious! Served with mashed potatoes and salad for a dinner party of 7 adults and 2 children. Everyone loved it, and went back for seconds. Even the kids gave it a thumbs up! I couldn’t fit all the ribs in my crock, so I split it and did about 60% in the crock and the rest in a cast iron Dutch oven. Crock was set to high for 5.5 hrs; simmered the rest on stovetop for 4 hrs. Both were fall-off-the-bone tender, but the verdict was the ribs from the Dutch oven had a more intense, layered flavor. Recipe was quite simple to follow (though misread and added all the wine and thyme into the ribs, then realized my mistake when I got to the sauce instructions). The sauce was amazing!
Hi Kimberly! I am so happy to hear that this recipe turned out so well for you! Thank you so much for trying it!! xTieghan
Hi Tieghan!
First off, I have your cookbooks and have absolutely loved every single recipe. The Super Simple cookbook has been very handy with my two little ones. Unfortunately, I’m allergic to beef (weird, I know) but would love to try this recipe out. What would you substitute the beef for? Pork?
Thanks in advance!
Amy
Hi Amy!! I would use bone in chicken breast or thighs personally, but I bet a thicker pork rib would be equally great too! Please let me know if you have any other questions. I hope you love this recipe! Thank you for all the kind words!! xTieghan
This is so flavorful and rich. We loved the sauce, which we served over pappardelle, — a really nice combo. The only thing that went wrong — which was a biggie — was that our beef wasn’t good. I ordered via Instacart from a store I don’t buy much meat from, and I used the Instant Pot. I’m a newbie with the latter, so it could have been that, or maybe some of both. Either way, I’m looking forward to making this again in the oven!
Hi Ann! I am really glad this turned out so well for you! Please let me know if you have any questions! xTieghan
Hi this looks amazing! I have a question. Can I used beef stock instead of chicken stock? Will it compromise the flavor? I want to cook this today and am on my way to pick up the ingredients.
Hi Relly! Beef stock will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made these yesterday afternoon. I had always braised these in red wine but thought the white wine gave them a sweeter taste(AWESOME)
And the mustard cream sauce was to die for!
Amazing! Thank you so much for trying this recipe, Frank! I am really glad it turned out so well for you! xTieghan
Delicious! Approved by the entire family, even my 9 year old and she doesn’t like mushrooms. I chose to cook this in my OnePot and pressure cook the meal. The meat fell off the bone, the sauce was creamy and so tasty. I would definitely make this again or for a small dinner party.
That is so great!! Thank you so much for trying this recipe!! xTieghan
Dood! This is fantastic! Made this today for my parents….mushroom sauce is heavenly! This is a keeper!
Thank you so much Sarah! That is so amazing to hear! xTieghan
Hi! I am allergic to sage but am dying to try this! Do you recommend substituting something for the sage or just omitting it all together?
Hey Emily! You can either omit the sage or replace it with fresh rosemary or thyme. Either will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
My husband says this is the best meal he has ever had. And it was we only meal I have cooked, in 30 years, that I complimented myself on making. Absolutely amazing and I will make again. Served with cheesy polenta, which I thought was a good fit. Thank you so much for this amazing recipe.
Wow that is so amazing to hear! Thank you Megan! I hope you both continue to love this and other recipes of mine! xTieghan
Quick question. Do you discard the braising liquid? Or is there something else it can be used for?
HI! The liquid should be served alonge side the short ribs. It’s the sauce! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Can I substitute the white wine for red?
Hey Jena! Yes, red wine will be great! 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
HI,
The store only had white wine vinegar is can i use that for the recipe or will vinegar be too over powering
HI! That will be too overpowering and I don’t think it would taste very good. I am sorry! Maybe just use red wine or chicken broth? Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Delicious! I made this last night for dinner for my husband and we loved it. I was a big fan of the caramelized mushrooms!
Thank you so much Teresa! xTieghan
Can this be done with boneless short ribs?
Hi Randall,
You can definitely use boneless short ribs. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, your short-rib recipe sounds utterly delicious, but for me there is a problen with wine since I cannot use any alcohol, I hope that I can substitute something like chicken broth; is this a possibility? Thank you, Gail
Hi Gail,
You can absolutely sub chicken broth for the wine. I hope this helps, please let me know if you have any other questions! xTieghan
Wow! We tried this recipe tonight. We braised the ribs and put them in the oven in a cast iron Dutch oven. My husband doesn’t like mushrooms so we made the sauce without the mushrooms. It was incredible!
I am so glad you enjoyed this recipe Meredith! Thank you so much for trying this! xTieghan
I am using 5 pounds of boneless short ribs {prime from Costco) and wondering if I should double the sauce and reduce the cook time?
Would halving this recipe still work with the cook time and flavors? I would like to try making it for just 2 people before a crowd.
Hi Sydney,
Yes that would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thank you for your delicious recipe. The mushroom sauce was amazing, full of flavour and just a little decadent 😄.
Thank you Rod! I am so happy to hear that! xTieghan
Made these last night. They were so tender, the meat just fell off of the bone. My family gobbled it up!
Thank you so much Kim! I am so glad this recipe turned out so well for you! xTieghan
You said “use natural or quick release” when using the Instant Pot. These are different functions, which should I use?
Hey Sharon,
Either one will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
It was so delicious thank you for the recipe !
Thank you Kayla! I am really glad this recipe turned out so well for you! xTieghan
My husband loved this recipe he think i can be chef lol. Sauce was yum 😘
Love that!! I am really glad this turned out so well for you both! Thank you! xTieghan
This dish was so delish and indulgent. There was a bunch of liquid left over in my instant pot that I wasn’t sure if I was supposed to use for something. Made with herby mashed potatoes and although I am still mastering the art of getting everything to the finish line at the same time, it was quite good!
Hi Jo! I am really glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan
I love this recipie it’s become our favourite for Short Ribs. I want to make it for some guests who are coming to dinner but they can’t have dairy. Would the sauce work with a dairy substitute like unflavoured soy or almond milk? Have you seen if there is a lactose free heavy cream? Thank you for sharing this it’s amazing ! 💛
Hey Darcie,
I have so glad you have been enjoying this recipe! You could definitely use a dairy free substitute. Please let me know if you have any other questions! xTieghan
I made this recipe today in the instant pot and it was very good. I used 2lbs of mushroom as the recipe indicated and the sauce was dry.even after cooking the mushrooms down a lot. I ended up adding adding more wine, cream and broth from the instant pot to the sauce and it was fine but I am just wondering if 2 lbs of mushrooms was accurate. Has anyone else experienced that.
Hey Julie,
Thanks for giving the recipe a try! I am sorry you had issues with the sauce, yes the mushrooms measurement is correct. Did you adjust the recipe at all? Let me know how I can help! xTieghan
What did you do with the broth the ribs cooked in?
Hey Pat,
Once the ribs have cooked in the broth you no longer need it. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan!
I’m going to make this in the instant pot but wanted to half the recipe (only serving 3 ppl). Would I cook for less time or keep the same? Thanks!
Hey Shelley,
I would cook for the same amount of time. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan, this recipe looks great! Was wondering about the mushrooms–I see you call for mixed mushrooms in a lot of your recipes. Are those dried mushrooms? If so, where do you find a package of them mixed like that?
Hey Lauren,
I do not like to use dried mushrooms, you want to use fresh:) I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Thank you for this! Tried this last night for our family (the Instant pot version), and it was absolutely delicious! All the flavors really melded well together for a nice creamy, warm-bellied, filling dish. I did have to pressure cook it for an additional 15 minutes to get it to the tenderness level we desired. My family’s only complaint was the fattiness of the short ribs, which made it difficult to actually get some good chunks of the delicious meat. Is there a less fatty substitute that would cook down well in the instant pot?
Hey Stephanie,
Thanks so much for giving the recipe a try, I am sorry the short ribs were fatty. Next time, I would ask your butcher to trim the fat off and you should enjoy it more! I hope this helps! Happy Holidays xTieghan
This was an unbelievable meal. Thank you for sharing.
Thank you Cheryl! xTieghan
I made these and they were DIVINE. I’m so impressed.
Thank you so much Paula! xTieghan
If you want instructions for cooking this in the oven, look at Tieghan’s recipe for white wine braised short ribs.
“white wine braised short ribs with buttered mushroom cream sauce”
Thank you K! xTieghan
Do you think this would work with boneless short ribs and if so would I need to adjust the recipe?
Thx, Lisa
Hey Lisa,
You could use boneless short ribs and follow the recipe as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan
i made these short ribs a couple of weeks ago, and they were so delish… lighter than when made with a red wine base which is great because the meat is so rich. i have been dreaming about them; so they are on the menu again tonite!! thank you for all your wonderful recipes photos. It’s so inspiring!!
Hey Valerie,
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan
Help! Making these tonight and just opened our short rib package (Costco) only to realize they were sliced (flanked style cut). Can I use these? Do I need to cut cooking time? They are thin cut too like sliced thinner than an inch. Hoping you might see this. Thanks either way your recipes are amazing! Merry Christmas!
Hey Katie,
So sorry I don’t have experience using the short ribs cut like this, but I would follow the recipe as is! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hi, I like the look of the recipe and have all of the ingredients assembled and ready to go for dinner on Friday. Since I will be bringing it over to my daughter’s house, I thought I’d cook it completely a day before on Thursday and bring the crock pot over on Friday to just reheat the meat (will make the sauce on site).
Is it as simple as leaving it covered in the crockpot in my fridge overnight and plugging it in for a reheat at my daughter’s on Friday?
— Peter.
Hey Peter,
Yes! That will work well. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Only had flanken short ribs at the store. Is this ok? Should I cut in half and reduce cooking timing since they seem thinner? Thanks!!!
Hey Isabella,
I have not tried this recipe with flanked short ribs, I would cook on low for no more than 6 hours. I hope you love the recipe, please let me know if you have any other questions!
Whatever you do, DO NOT follow the Instant Pot instructions. I just wasted some meat for tough ribs. 🙁 I know better, ribs need slow and low.
Hey there,
So sorry the recipe did not work out for you. Is there anything you may have adjusted or any way that I can help? Please let me know! Happy New Year! xTieghan
Fantastic recipe. Wouldn’t change a thing. Served it over your herbed mashed potatoes!
Hey Kathy,
Thanks so much for trying the recipe, I am so glad it was enjoyed! Happy New Year! xTieghan
This recipe was amazing! Mushroom sauce was too salty for
me and I’d reduce the amount of salt next time. I’d definitely make this again!!
Hey Nao,
Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan
So Good! Such a Friday night hit! Made a risotto instead of potatoes and was fantastic! It was a dinner party delight!! A must Save!!
Hey Megan,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
Made this last night for my husband and I and oh my goodness it was incredible! Enjoying the leftovers now! Thank you!
Hey Sarah,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
I made the instant pot version. This meal is ahhhhmazing!! My family & friends were still discussing the next day how delicious the meal was.
Hey Rachel,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
I didn’t have white wine si I used apple cider. The meat was very tender and the sauce with the mushrooms over mashed potatoes, a true delice !
Hey there,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
Have made this once and found it to be even better days later. Am planning on making again!
Was confused after reading through other comments and questions…what do you do with braising liquid? One answer said it was no longer needed once ribs were cooked, other said to serve it because it WAS the sauce. Are ribs served both with braising liquid and mushroom sauce? Is braising liquid used in making mushroom sauce? Thanks!!!
Hey Stacey,
Thank you so much for giving this recipe a try, I am thrilled that it was enjoyed! You can do either one, it is your preference. Have the best weekend☀️ xTieghan
Hi there! Recently bought some fancier short ribs, so I only got a pound. Wondering how long I should keep them in the oven for, since I have so much less to cook? Or does it matter?
Hey Abigail,
I would still follow the recipe as is, you will have super tender short ribs. I hope you love this recipe, please let me know if you give it a try! xTieghan
I made these for a small dinner party and everyone was impressed! I can’t wait to eat the leftovers tonight! I made parmesan polenta as the base and a mixture of baby bellas and shitake mushrooms in the sauce. I also did not have any dry white wine, so I used the chardonnay that I had on hand and it turned out fine. I loved being able to make the short ribs early in the day to reduce the things that I was doing right at the end. The menu was the items above plus the brown butter sage popovers and a spring salad with strawberries and caramelized pecans. Thanks again for your creations!
Hey Nancy,
Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Have a fantastic week! xTieghan